Coffee Chocolate RXBAR

If you have yet to try an RXBAR, you’re missing out! These are exactly as advertised: protein packed with no B.S. ingredients. Unfortunately, they are pretty expensive ($2-3/bar), but they can be made easily at home.

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Just six ingredients and a food processor is all you’ll need for this nutritious, raw snack. These bars are chocolaty, coffee-infused, protein packed, and nutty.

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COFFEE CHOCOLATE RXBAR

Prep time: 10 minutes

Author: Envi Eats

Makes: 8 balls or squares

INGREDIENTS

  • 1/3 cup cup packed & pitted dates
  • 1/3 cup raw almonds
  • 1/4 cup unflavored egg white protein powder
  • 1/4 cup raw cashews
  • 4 tsp raw cacao nibs or cacao powder
  • 1 tsp espresso powder (sub cold brewed coffee or espresso, but add less water)
  • 2-4 tsp water

INSTRUCTIONS

  1. Add all ingredients to a food processor, and pulse until a dough is formed. Add enough water so that the dough sticks together when you press it between your fingers (I added about 3 tsp). Add less water if you are using espresso or cold brewed coffee.
  2. Roll into tight balls or press into a pan and cut to desired size.
  3. Store in the refirdgerator for up to a week, or on the counter top for up to 3 days!

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SPICY VEGAN CHILI

I make this chili recipe at least once a month. It stores well, tastes great, and fills our tummies with lots of plant-based protein and fiber.

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It’s thick, chock full of beans and corn, and smoky! I like to pair this chili with dark chocolate, avocado, greek yogurt, and roasted veggies.

 

SPICY VEGAN CHILI

Prep time: 15 minutes

Cooking time: 25 minutes

Author: Envi Eats

Type: Main Dish

Serves: 6

INGREDIENTS

  • 1 tbsp oil
  • 1/2 white or yellow onion
  • 1/2 tsp each of salt and pepper (plus more to taste)
  • 1 jalapeno
  • 4 garlic cloves
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 32-oz can diced tomatoes
  • 3 tbsp tomato paste
  • 1 15-oz can red kidney beans
  • 2 15-oz cans black beans
  • 1 cup fresh or frozen corn
  • 1 package of Beyond Meat Beefy Crumbles (optional)

INSTRUCTIONS

  1. Heat a large pot over medium-low heat. Add oil, diced onions, salt, and pepper, and stir frequently for 3-4 minutes, or until onions are translucent.
  2. Mince the jalapeno and garlic, and add to the pot with the onions.
  3. Add the chili powder, cumin, paprika, and cinnamon, and stir until aromatic.
  4. Add the large can of diced tomatoes, tomato paste, strained/rinsed beans, corn, and crumbles (if using). If the mixture seems too thick, add water. I usually end up adding about 1/2 cup of water.
  5. Bring the chili to a boil, then reduce the heat to low to simmer and reduce. Stir occasionally.
  6. Adjust seasoning as needed. Salt for saltiness, a bit of sugar to balance the heat, or chili powder and paprika for smokiness.
  7. Serve as is, or top with cilantro, greek yogurt, cheddar, or avocado!

NOTES:

Leftovers store well for up to 5 days.

 

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ZESTY CAJUN FRIES

Cajun spice + lemon + freshly baked red & sweet potatoes. Yes please!

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These fries are crispy, spicy, zesty, and smokey, and pair well with foods like black bean burgers, gumbo, or a seafood boil. And they only take 25 minutes to make!

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ZESTY CAJUN FRIES

Prep time: 5 minutes

Baking time: 20 minutes

Author: Envi Eats

Type: Side

Serves: 4

INGREDIENTS

  • 2 large or 4 small sweet potatoes
  • 3 large or 5 small red or yellow potatoes
  • 1/2 lemon
  • Cajun spice*
  • Generous sprinkles of salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 415 degrees F.
  2. Slice the washed sweet and regular potatoes into wedges. Add the potatoes to an oiled baking sheet, and bake for 20 minutes.
  3. Once the potatoes are crisped on the edges and tender, remove them from the oven and sprinkle them with Cajun spice, salt, and pepper. Squeeze 1/2 lemon over top for extra zest! Stir well, and serve while warm.

*I buy my Cajun spice from my local Food Co-op in the bulk spice isle (I get salt free). Cajun spice can also easily be made with:

  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1 tsp onion powder

 

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

I eat roasted veggies every day. Seriously. I love mixing vegetable flavors and textures with different spices and sauces, and I adore the crispiness you get when you roast the veggies.

One of my favorite veggie combinations lately has been sweet potatoes and brussels sprouts with paprika, so I decided to turn that up a notch by creating a zesty, spicy, creamy paprika sauce to put on top.

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These veggies are crisp, spicy, and zesty, and they pair well with almost anything. Try them with southwest veggies burgers, a big salad with cilantro dressing, or even on their own.

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

Prep time: 15 minutes

Baking time: 25 minutes

Author: Envi Eats

Type: Side

Serves: 4

INGREDIENTS

ROASTED VEGGIES
  • 2 large or 4 small sweet potatoes
  • 3 large or 5 small red or yellow potatoes
  • 1 cup brussels sprouts
  • Generous sprinkles of salt and pepper
PAPRIKA ADOBO CREMA
  • 1/2 cup plain whole milk greek yogurt
  • 1 tsp chili in adobo sauce
  • 1 tsp paprika
  • a pinch of black pepper
  • 1/4 lime, juiced

INSTRUCTIONS

  1. Preheat the oven to 415 degrees F.
  2. Slice the washed sweet and regular potatoes into wedges. Add the potatoes to an oiled baking sheet, and bake for 10 minutes.
  3. Flip the potatoes after 10 minutes and add the trimmed and halved brussels sprouts to the tray. Bake for another 15 minutes.
  4. While the veggies are roasting, combine the greek yogurt, adobo sauce, paprika, pepper, and lime juice until incorporated. Set aside.
  5. Once the veggies are crisped and ready, remove them from the oven and sprinkle them with salt and pepper. Serve with crema on top or on the side.

 

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EASY PICKLED VEGGIES

I’m a fermented food guru. Miso, kefir milk, sourdough bread, kombucha, beer, yogurt…I think you get the idea. All of these foods are packed with probiotics (bacteria and yeast which aid in your digestion and general health), and pair well with many dishes.

One of the easiest things to ferment at home is pickled vegetables. They are crisp, salty, vinegary, and are extremely simple to make.

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I commonly use cucumber, daikon, radish, jalapeno, cabbage, and carrot, but any hard veggie will work. Pictured above is a batch of jalapeno, garlic, cucumber, and daikon pickles. My favorite ways to eat these pickles are with homemade Banh Mi sandwiches, on brown rice with seared tofu, in Buddha bowls, and on veggie burgers!

 

EASY PICKLED VEGGIES

Prep time: 10 minutes

Fermenting time: 24-36 hours

Author: Envi Eats

Type: Fermented Food, Side

Serves: 6

INGREDIENTS

  • firm vegetables, cut into matchsticks (ie. daikon root, jalapeno, cucumber, carrot, garlic, radish, etc.)
  • white wine vinegar and/or rice vinegar*
  • 2 pinches of salt
  • 1 pinch of sugar

INSTRUCTIONS

  1. Thinly slice the rinsed veggies into matchsticks or thin rounds, and place into any sized jar; add enough veggies so that your jar is full. Add jalapenos for more spice, and smashed garlic cloves for bite.
  2. Cover the veggies half way with the white wine and/or rice vinegar, and add the salt and sugar. Fill the jar with water until the veggies are all submerged. Cover and shake to mix.
  3. Let chill for at least an hour or up to a week; the longer you store the veggies, the more flavor they will have.

NOTES

*I like the flavor of rice vinegar more, so I tend to make these pickles with only this, or with a higher percentage of rice vinegar over white wine vinegar.

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